These cookies are everything you want in a pumpkin cookie! The dough is loaded with all of the familiar pumpkin pie spices and juuust the right amount of pumpkin puree. And then, of course, I couldn’t resist adding chocolate chips! This dough doesn’t need to be chilled, so the cookies are ready to bake as soon as you whip them up! I used a wooden spoon for the whole mixing process, and then I let the flavors really come to life by refrigerating my dough overnight. It’s important to allow your dough to come back to room temp if you decide to chill it, or else your cookies will not spread enough. Happy baking!
Dairy-Free Pumpkin Chocolate Chip Cookies
Makes ~14 cookies
1/2 cup coconut oil, solid
3/4 cup coconut sugar
1 large egg yolk, room temp
1 tsp vanilla extract
4 tbsp pumpkin puree (not pumpkin pie filling)
1 1/2 cups all-purpose flour
1/2 tsp cream of tartar
1 tsp baking soda
1/4 tsp fine sea salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 cup dairy-free chocolate chips + more for topping dough balls
1.) Preheat oven to 350°F and line a baking sheet with parchment paper.
2.) In a large bowl, cream together the solid coconut oil and coconut sugar. Beat or stir in the egg and vanilla extract until well combined. Next, add the pumpkin puree and stir until combined; set aside.
3.) In a medium bowl, whisk together the flour, cream of tartar, baking soda, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves. Add dry ingredients to wet and stir with a wooden spoon or spatula until just combined. Add your chocolate chips and stir until the dough is well mixed.
4.) Roll dough into 2 Tbsp-size balls. Press chocolate chips into the tops of each dough ball and place 2″ apart on your parchment-lined baking sheet. Slightly press down each dough ball. Bake at 350°F for 8 minutes. Allow cookies to cool on baking sheet for 2 minutes before removing to a cooling rack. Enjoy!
Recipe adapted from Live Well Bake Often